pine cones and Cime pepper are added to the original juniper to balance the final spirit

The bottles were stirred and disgorged without the addition of liqueur or sulfur

this one is made on mainly Barbera and has a nice acidity

The marc is taken from the Amarone producer Dal Forno and skilfully produced into grappa by Master Distiller Vittorio Capovilla

the natural conditions are particularly good for ‘hjertemuslinger’ (cockles)

Blåmuslinger, marin. Limfjord Douro pine cones and Cime pepper1 stk. Limfjord blue mussels Marinated. With dill and fennel seeds In the cold water of the Danish inlet Limfjorden, blmuslinger (blue mussels) grow slow to acquire a particularly fine taste and texture. Most of them are then shipped off to foreign kitchens but some we keep for ourselves. With a marinade of cold pressed rapeseed oil, apple vinegar, dill and fennel seeds, FANGST brings you our version of the blue mussel.